Sweet Potato Gnocchi with Rosemary Shallot Reduction

Homemade gnocchi: looks deluxe, tastes fancy, and comes together faster than you can say“Oprah 2020”.

4 steps: just mix, roll, cut, and boil. Okay fine, 5– pop a bottle of Chianti as you groove. If you think I’m pulling your leg, rest assured that I am not- it’s that easy peasy. I don’t lie when I speak of pasta and I also don’t really want to touch your leg.

What is gnocchi? These little squishy Italian dumplings make a hearty meal no matter what you toss ’em in. In fact, the reason you see those little ridges on them is because them grooves make it easier for these sweet babies to hold onto that sauce for dear life.

The proof is in the spoon ^

So what makes these gnocchi especially legit? Instead of regular potatoes, vitamin C and fiber rich sweet potatoes are the star of the show creating a bright, naturally dyed pasta dough that is infused with just the right amount of sweetness and tons of nutrients.

This dinner is unquestionably delicious without being overly rich. Crispy caramelized mushrooms take a dip in nutty browned butter and fragrant shallots, and then get swirled with sweet balsamic and infused with zesty rosemary. This bowl of puffy, pillowy sweet potato dumplings is concluded with a generous dusting of salty Parmesan cheese and piquant red pepper flakes.

Just remember: mix, roll, cut, boil, and POP. Because once ya’ pop, well, you know…

Sweet Potato Gnocchi with Rosemary Shallot Reduction

Makes: 3-4 servings

For the gnocchi:

1 cup ricotta cheese

1/3 cup fresh finely grated Parmesan cheese

1 cup cooked mashed sweet potato (from ~2 medium sweet potatoes)

2 eggs

1 teaspoon salt

5 cups gluten-free flour (I like King Arthur GF multi purpose…can also use whole wheat flour) + more if needed

For the Rosemary Shallot Reduction:

1/2 cup butter, dividied

8 ounces cremini mushrooms, sliced

1 shallot, minced

3 cloves garlic, minced

1 tablespoon fresh rosemary, minced

1 tablespoon fresh thyme, minced

1/4 cup balsamic vinegar

Salt and pepper

Red pepper flakes, for garnish

Fresh finely grated Parmesan cheese, for garnish

Start by making the gnocchi! Mix ricotta, Parmesan cheese, mashed sweet potato, eggs, and salt in a medium-large bowl. Add in 3 cups of the flour and mix to form a sticky dough. Keep adding in flour, 1/2 cup at a time, until dough begins to form a soft ball that you can roll out. You might need to use your hands for this part…

Once you’ve got yourself a dough ball, turn it out onto a generously floured surface. Divide the ball into 4 smaller balls, and then divide each one of those in half so you have 8. Take each ball and rub in between the palms of your hands to form a 1/2” thick snake. Use your fingers to flatten out the snake and using a very sharp knife, cut into small squares (I sometimes like to dip my knife in hot water in between cuts to minimize dough sticking to the knife). Use a flat fork to gently push down on each piece, creating little ridges so all that sauce can stick to the gnocchi. Repeat this process with all 8 dough balls. When done, place all gnocchi pieces on a floured plate, cover, and let rest.

Bring a large pot of salted water to a boil.

Now, it’s time to make the reduction sauce! Grab a large skillet and add in 3 tablespoons of the butter, letting it melt and begin to foam a bit. Toss in the mushroom slices and sprinkle some salt and pepper over them but do not stir— let them cook and caramelize for about 5 minutes. Add remaining 5 tablespoons of butter and cook until it begins to “brown” and release a nutty, very fragrant aroma.

Add in shallot and cook for 1-2 minutes until fragrant. Sprinkle in the garlic, rosemary, and thyme and cook for 20 seconds. Then pour in balsamic vinegar and simmer until mushrooms are coated in the sauce and the sauce begins to thicken and “reduce.” Remove pan from heat.

When your water is boiling, gently lower all the gnocchi into the pot and boil until the gnocchi floats. When the pieces begin to pop up, they’re done. Using a slotted spoon, remove them and place them into the pan with the brown butter reduction. Stir *very* gently and place the skillet back over medium heat. Cook for 2 minutes more, allowing the gnocchi to crisp and become sufficiently coated in the sauce. When done, remove from heat, sprinkle with red pepper flakes, a bit more salt and pepper, and freshly grated Parmesan. Enjoy!

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1 Comment

Oh! This dish is FABULOUS! Dave and Chrissy made it last night. The flavor is superb! Use LARGE mushroom if you can — the sauce is scrumptious! I love the flowering rosemary which, as I understand, only occurs in winter. Ours is frozen solid up here, however. xoxoxoxo